Ingredients
potatoes (6-8 medium or huge, diced into pieces; you can keep the skin if you want to.)
jeera /cumin seeds (1 1/2 teaspoon)
ginger paste (as much as you would need to mix with the diced potatoes)
dhania-jeera power (cumin-coriander powder) (2- 21/2 teaspoonful)
tomato ketchup (a small)
fresh lemon juice (juice of one small lemon)
jalapeno peppers (quite a few, to sprinkle on top)
canola oil (as per individual choice)
salt to taste

Method
Pre-heat oven at 350 degrees for about 15 minutes.
Take a large and wide baking dish and grease it with canola oil.
Then in that dish mix together the diced potatoes, the dhania-jeera powder, the ginger paste, small oil, the tomato ketchup, and the fresh lemon juice.
Add and adjust salt. Then lightly sprinkle the jeera all over the dish, making sure that a small goes inside the top layer of the potatoes as well.
Then sprinkle the jalapeno peppers.
Cover the dish with an aluminium foil, and bake for about 20 minutes at 350 degrees.
Check to see that the potatoes are not overdone, burnt, or hard.
Then reduce the heat to 300 degrees, and bake for another 15 to twenty minutes.
Switch off, and keep the dish inside the oven till you are ready to serve it.

Ingredients
8-10 small round eggplants
approximately 3 inch size
3-4 medium size potatoes
1 branch of curry patta
6 t. oil
1 c. water
3 t. besan (gram) flour
3 t. dhania powder
less than 1/4 t. haldi
heaping t. red chili powder
1/2 c. fresh coriander leaves
stems removed
2 t. salt
i heaping t. sugar
1 t. til (sesame seeds)
1/4 t. oil

Method
Slice the ends of the tiny round eggplants, score in half, and open coarsely.
Remove seeds somewhat. Add 6 t. oil in a pan and add the potatoes chopped in approximately 1 inch pieces.
Add 1 cup of water so the potato does not turn brown. Cook on medium heat,
covered. Take 3 t. besan flour, 3 t. dhania powder, less than 1/4 t. haldi, 1 heaping t. red chili, 1/2 cup fresh coriander leaves, 2 t. salt, 1 heaping t.sugar,
1 t. sesame seeds, and 2 t. oil and combine these into a masala.
Add 1 spring of curry patta. Mix the masala to include the 2 t. oil. Stuff the masala into the eggplants. Cover and turn heat to medium. Let sit for approximately 10 minutes. Stir and mix the eggplant and potatoes.
After about 10-15 minutes check to see if potatoes are done. They will be soft. Add the rest of the masala and mix carefully after another 10 minutes.

Note: Another name for the small round eggplants is brinjals. The large
eggplant is bhartha baingan.